Vegetarian Enchilada Recipe
These vegetarian enchiladas are packed with sweet potatoes, black beans, and melty cheese, creating a flavorful, hearty, and satisfying meal everyone will love.
Servings: 4 people
Calories: 576kcal
Equipment
- 1 9x13 casserole dish
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet potato approx. 456 g, diced into small ½” cubes
- ½ medium white onion approx. 200 g, diced small
- 1 red bell pepper approx. 290 g, diced small
- 1 medium zucchini approx 300 g, diced small
- 1 (8.5 oz) can corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 4oz can mild diced green chiles
- 2 cups shredded kale, loosely packed
- 1 (10 oz) can enchilada sauce
- 2 ½ cups shredded cheese I used a Mexican-style cheese blend
- 1 ½ teaspoons salt
- 8 large flour tortillas
Instructions
- Preheat the oven to 350°F.
- Cook Sweet Potatoes: Place sweet potato cubes into a medium pot and cover with water. Simmer for 15-20 minutes or until sweet potatoes are softened. Strain and set aside.
- Add oil to a large skillet and add the onion, red pepper, and zucchini. Cook for 6-8 minutes or until onion is translucent.
- Add the cooked sweet potato, corn, black beans, green chilis, and shredded kale. Cook for about 2 minutes, just until the kale is wilted. Add salt and pepper to taste. Set aside.
- Assemble the Enchiladas: Grease a 9”x13” baking pan. Lay a tortilla on the counter and spread with a spoonful of enchilada sauce. Add the filling and cheese. Roll up the tortilla and place it into the greased pan. Repeat with remaining tortillas.
- Top the enchildads with the remaining sauce and shredded cheese.
- Bake for 20 minutes or until they are cooked through and the cheese is melted.
Notes
If you like your enchiladas saucy, you may want to increase the enchilada sauce to two 10-ounce cans.
Nutrition
Serving: 2 enchiladas | Calories: 576kcal | Carbohydrates: 74g | Protein: 38g | Fat: 20g | Cholesterol: 43mg | Sodium: 1254mg | Fiber: 12g